Guava Caramel Tart

Preparation time: 20 minutes Cooking time: 4 Hours Serves: 8-10


A South African recipe modified with North American ingredients.


  • 200g Tennis Biscuits (coconut biscuits, not cookies) - finely crushed
  • 150ml butter, melted
  • 14 oz Goya Guayaba (guava) Pulp, thawed
  • 250ml water, boiled
  • 1 small box Strawberry Jello
  • 1 380g can Nestle La Lechera Dulce de Leche (caramelised condensed milk)
  • Whipped cream
  • Grated Chocolate


Crust: Melt butter. Place coconut biscuits in ziplock bag and crush with a rolling pin until fine. Mix butter and crumbs and press into 10" pie plate.

Filling: Boil water. Dissolve Jello in water. Beat caramel until smooth and then add the Jello and guava pulp. Mix well scraping the sides occassionally. Pour into crumb base. Refrigerate several hours or overnight until firm. Garnish with whipped cream and grated chocolate (optional).



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